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  • Preparation time: 10 minutes

  • Cooking time: 30 minutes

  • Total time: 40 minutes

Serves: 4


  • 25g butter

  • 140g pack Fiorucci Cubetti di Pancetta

  • 1 small onion, roughly chopped

  • 2 cloves garlic, roughly chopped

  • 300g risotto rice

  • 150ml Italian white wine, such as Orvieto

  • 900ml hot chicken stock

  • 200g Dolcelatte cheese

  • Large handful of frozen peas

  • Large handful of frozen broad beans

  • 2 tbsp chopped fresh parsley

  • Salt and freshly ground black peppeR




  1. Heat the butter in a large pan and cook the pancetta, onion and garlic for 5 minutes until the onions are softened and the pancetta golden.

  2. Add the rice and stir to coat in the butter.

  3. Pour in the wine and bubble vigorously for 2-3 minutes until the liquid evaporates.

  4. Stir about a quarter of the hot chicken stock into the rice. The chicken stock should be hot when it is added at each stage, so keep it heated in a separate pan. Keep stirring until it has been absorbed. Add a further quarter of hot stock and continue in this way until it has all been added and absorbed, and the grains of rice are tender - this takes about 20 minutes.

  5. Stir through the cheese, peas, and beans and allow the cheese to melt and the peas to dimple.

  6. Season to taste. Divide between serving bowls, sprinkle with freshly grated Parmigiano-Reggiano, pancetta, chopped fresh parsley and serve immediately.


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